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Fresh Ahi Tuna Cakes

These Asian style tuna cakes are made with fresh ahi tuna steaks, a few pantry staples and topped with a spicy wasabi mayo. They are a fun twist on tuna cakes that can be pan fried or baked. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: ahi tuna, ahi tuna cakes, asian tuna cakes, fish cakes, fish patties, tuna cakes, tuna patties
Servings: 2 people

Ingredients

  • 1 lb ahi tuna
  • 1/2 cup panko breadcrumbs
  • 2 eggs
  • 3 cloves garlic minced
  • 3 tbsp ginger grated
  • 2 tbsp soy sauce
  • 5 scallions chopped
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds (optional)
  • 1/4 cup mayonnaise
  • 1 tbsp wasabi

Instructions

  • Mince ahi tuna by cutting into small cubes and then running knife through tuna many times to create a fine dice.
  • Add to a mixing bowl with minced garlic, grated ginger, panko breadcrumbs, whisked egg, soy sauce, scallions and sesame oil. Mix well until everything is well combined.
  • Cover and chill mixture for 20 minutes. Meanwhile, prepare the wasabi mayo by combining the wasabi and mayonnaise in a small ramekin and mix until combined.
  • Once the tuna mixture has chilled, section into 8 portions and form into patties. Sprinkle sesame seeds on both sides of the tuna cakes and press down to adhere (optional).
  • To Pan Fry: Heat 1-2 tablespoons of high smoke point oil (such as avocado oil) in a large frying pan over medium heat. Add tuna cakes and fry for 4-5 minutes on each side, or until golden brown and crispy on the outside.
  • To Bake: Add tuna cakes to a parchment lined baking sheet. Baked at 450 degrees for 14-15 minutes.